Fresh local swordfish

[backman]

I know the difference between a 3 week old steak which has sat in an ice hold and a fresh one. The fish I saw yesterday and also a few weeks back had the moist fresh look you do not see in typical north east sword fish. Side by side with salmon, yellowfin and whatever else was in the case it was clear it had been caught recently.

I know the fishmonger and believe if he says "local" he means it.

[SteveK]

Same here. We enjoyed wonderful fresh swordfish for both Christmas Eve dinner as well as grilled/stuffed sword (with lobster and scallops) for New Years Eve. My friend who got the plug through a wholesaler said that they have been coming in regularly into all the usual ports of the longliners - New Bedford, Gloucester, Gallilee, etc. In fact with that late season bend in the Stream, it has been a very productive late season. My plug was a LIFO - last in/first out fish or what they refer to as a redliner. Very fresh. But back to the point, yep I was wondering the same thing about what kind of conditions they have had to endure. This has been one nasty season offshore, especially late this fall and early winter. Gotta give those guys credit for sure.

[little round]

I know in april/may I have seens "local" swords at the shellfish buyers when selling shellfish. Local is subjective. If you go far enough out you will find warm water somewhere.

[sashamy]

They may be locally landed but probably caught a month ago off Virginia or carolina...

[amarshall]

I know the difference between fresh and thawed. it was fresh, it was a 50-75# pup and it was Falmouth Fish Market who I believe when they say it was local.

They had some 2 weeks ago also; same pup sized steaks.

I'll ask David where he got it from tomorrow at work. He's one of my customers.

There's no chance in hell that he slacked out frozen swordfish.

Falmouth only buys top quality FRESH fish.

[KAISER]

We too get some really fresh SF Down here in PA. It is every couple of weeks that they have it. Very nice"bright" color and firm meat with no greasy shine. That stuff is just a day or two out of the water and no way has it been frozen!

Dam, just finished dinner and now I am hungry

[aloop]

A couple of brothers I know from the Cape fish on different long liners out of NC, they fish the NE Canyons, off Florida and from what they told me 800 miles SE of Bermuda.

[amarshall]

Just talked to one of the sword distributors and most of the swords are coming out of Panama, Costa Rica and Ecuador.
Not much coming out of the domestic market. I mentioned the quality that I saw in my fish last week and he said yeah, they've been awesome quality. The Eagle Eye II from the show is fishing out of Carolina right now. (that's what I was told).

When there's a ton of demand like Christmas, nothing sits around.

[amarshall]

Just talked to David at Falmouth.

Fish came out of the Gulf of Mexico.... and yes it was fresh.

...and if you ever need a watch. He's the man to ask.